I hate raisins in scones, but love cherries so I decided to liven up what would otherwise be fairly bland plain scones. These scones are also easy to make, and difficult to ruin. Baking is a science that rarely works out for me – I still can’t make cookies that don’t accidentally turn into a scone! But I’ve perfected these! Then again, maybe the only thing I can bake is scones. These simple yummy vegan cherry scones are a lovely snack or treat, but they’re not too sweet!
Cherries are such an underrated fruit. Not only are they like nature’s candy (but there’s also nothing wrong with treating yourself to real candy!), but they also have anti-aging properties, and other benefits if you’d like to try cherry tea.
Here’s all you need to know to make these simple yummy vegan cherry scones.
Prep time: 10 min. Cook time: 15-20 min
Total: 30 min max
What You Need
- 375g (3 cups) of self-raising flour
- 1/2 tsp of salt
- 1 tsp of baking powder
- 4 tbs of icing/caster sugar
- frozen pitted cherries
- 112ml of sunflower oil
- 180ml of soya milk, or non-dairy milk of choice
- 1 tsp of vanilla essence
- 2 tbs of lemon juice
- One large mixing bowl
- One medium mixing bowl
- Baking tray
- Glaze brush
Sift the flour into a bowl and add the remaining dry ingredients, and mix thoroughly. Add the wet ingredients in a separate bowl and mix. Combine the wet and dry ingredients together, and knead with hands until a dough forms. The dough should feel thick and somewhat dry – but not floury if that makes sense!
In the meantime, preheat your oven to 220 °C (428°F) .
Add the cherries last so the juice doesn’t seep out before they get in the oven. Otherwise, they lose their flavour. I prefer to use frozen pitted cherries because they don’t leak and get smashed like fresh cherries do – especially when halving to half them to remove the seed! It’s also pretty rare to find fresh cherries here (and even frozen at that) so I tend to stock up when they’re in season! Frozen fruit and veg are arguably healthier as they’re frozen at their freshest, so they retain the most nutrients! These won’t turn out bad if you use fresh cherries, I just think they come out better with frozen. I’ve had to use fresh cherries a few times, and they turn the batter a cute light pink. However, I wouldn’t recommend glazed cherries – they taste awful in these!
Coat the baking pan in a thin layer of coconut oil – or oil of your choice.
Roll out the dough and cut into scone shapes. Using a glaze brush, brush the scones with a light layer of soya milk.
Pop in the oven for 15-20 minutes,, which should have been preheated to 220 °C (428°F).
Pierce on with a knife when you take them out. If the knife comes out damp then they might need a few more minutes – but keep a close eye on them so your scones don’t get burnt!
These images show half a batch. You should end up with 12 small sized scones.
Do you like plain scones or scones with interesting combos? Have you ever had cherry scones before?
In case you need it, here’s the nutritional breakdown of these vegan cherry scones.
|878.64k / 210cal